Fingerling potatoes with lemon herb dressing made of tangy vinaigrette, fresh thyme, rosemary, and Dijon mustard to bring out their earthy flavors.
ingredient
- 2 pounds fingerling potatoes, halved lengthwise
- 1 tablespoon kosher salt, for cooking potatoes
- 3 tablespoons dijon mustard
- ½ teaspoon honey
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons red wine vinegar
- 2 tablespoons minced shallots
- 2 tablespoons chopped parsley
- 1 teaspoon chopped thyme
- ½ teaspoon chopped rosemary
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 6 tablespoons extra-virgin olive oil
Directions
- Cook the Potatoes – Add the halved potatoes to a large pot. Cover with 1 inch of cold water. Stir in 1 tablespoon of salt. Bring to a boil, then reduce to a simmer on medium-low heat. Cook until the potatoes are fork-tender, about 15 to 20 minutes. Drain with a colander and set aside.
- Make the Dressing – In a large bowl, whisk together mustard, honey, lemon juice, zest, vinegar, shallots, parsley, thyme, rosemary, ½ teaspoon salt, pepper, and olive oil. Adjust seasoning as needed.
- Mix the Potato Salad – Add warm potatoes to the dressing and stir to combine.
- To Serve – Serve at room temperature or cover and refrigerate.
Related Recipes
